This is from the white cover paperback DANDR with a last copyright date of 2002.
"These chocolatey delights are supposedto be soft in the center - so don't overbake them.
Prep time: 5 mins
Bake time: 8 to 9 mins
4 servings
7 Tbs butter
Atkins Bake Mix for dusting (I use cocoa)
2 ounces unsweetened chocolate, coarsely chopped
1 Tbs Atkins Bake Mix
2 eggs, room temp.
2 egg yolks, room temp.
8 packets sugar supstitute (I use 4 pkts Splenda and 4 pkts Stevia)
1 tsp vanilla extract
1. Heat oven to 375 F. Generously grease four 6-ounce custard cups with 1 Tbs butter and dust with bake mix (or cocoa). Place cups on a baking sheet.
2. Melt remaining 6 Tbs butter and chocolate in a double boiler (I just melt in the microwave). Remove from heat; cool. Stir in 1 Tbs bake mix. Transfer to a large bowl.
3. With an electric mixer on high, beat eggs, egg yolks, sugar substitute and vanilla until almost firm peaks form, about 4 minutes (mine have never gotten very firm).
4. In three additions, fold egg mixture into chocolate mixture. Divide batter in cups.
5. Bake 8 to 9 minutes until toothpick inserted near edge comes out clean and inserted in center comes out coated with batter. Cool 3 minutes. Run knife around edge, turn upside down to release onto serving plates.
Serve immediately."
The book says the ECC is 5 carbs per serving, but that may depend on your individual ingrediants. The cake just oozes chocolate when you cut into it!
I also don't eat all 4 servings at once so I cover and refridgerate the rest. Not as good cold because the choc. center firms up. but hey, it's chocolate!
Strawberries
Normally, I'm not a big strawberry eater, but, I just have to tell you that I am eating strawberries w/ cream and Splenda right now... and I'm just about to pass out because they are so good!! 
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